Recipes // Soups // Cheesy Chicken Noodle Soup

Cheesy Chicken Noodle Soup


By Tyler Florence


  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, cut diagonally into 1/2-inch-thick slices
  • 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 2 quarts chicken stock
  • 1 1/2 cups shredded cooked chicken
  • Kosher salt and freshly ground black pepper
  • 1 package STOUFFER'S Macaroni & Cheese, cooked according to package instructions
  • 1 handful fresh flat-leaf parsley, finely chopped


  1. Place a soup pot over medium heat and coat with the oil.
  2. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
  3. Pour in the chicken stock and bring the liquid to a boil. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper.
  4. Plate the macaroni and cheese into four soup bowls.
  5. Top with a ladle of the chicken noodle soup in each bowl.
  6. Sprinkle with chopped parsley before serving.
Featured Recipes

Personally Yours

Marketplace Recommendations